Posted by: Food Lover | May 31, 2016

Rosemary Tuna Loin Sandwich With Lemon Pepper Mayo


ROSEMARY TUNA LOIN BAGUETTE WITH LEMON PEPPER MAYO

We came up with this recipe after a long day at work. We wanted something simple and tasty. It so happened we had a beautiful tuna loin from Skipper Otto (skipperotto.com) and a baguette on hand.  The rest just came together.

TUNA SANDWICH

ROSEMARY TUNA LOIN BAGUETTE WITH LEMON PEPPER MAYO

 

INGREDIENTS:

• 1/2 cup butter or ghee
• 1 spring rosemary, stemmed
• 1 large garlic clove thinly sliced

• 3 tablespoons mayonaise
• 1 teaspoon fresh lemon juice
• 1/4 tsp lemon zest (optional)
• 1/4 pepper

• 1 tuna loin
• Salt
• Pepper
• Onion Powder

• 1 baguette

METHOD:

  1. Start by melting the butter or ghee over a very low gentle heat.  Add the rosemary and the garlic clove and let sit for about 10 minutes, until flavours are blended.  The butter should not be hot enough to sizzle, you just want to infuse the flavours into the oil.
  2. In a small bowl mix together mayo, lemon, pepper and if you wish lemon zest.
  3. Dry loin with paper towel. Sprinkle salt, pepper and onion powder all over the tuna loin. Brush tuna loin with the flavoured butter.
  4. Over a high heat, sear the tuna loin evenly on each side, either on a well oiled pan or grill.  Brush each side of the tuna loin with more butter as you cook it. About 2 minutes per side.
  5. Cut the baguette in half, turn the broiler on in your oven until the bread is golden brown.  Make sure you check on it frequently as it will burn quickly.  Remove baguette and brush with flavoured butter.  Scoop out the rosemary leaves and garlic and spread them over the baguette.
  6. Slice loin crosswise into ¼- to ½-inch thick pieces. Arrange tuna on the baguette and drizzle with any remaining butter.  Place a small dollop of mayo on each tuna piece.
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